I'm on a kick with the savoury recipes. As summer turns to Fall I think its natural to crave some heartier foods. This kale salad is simple yet tasty. Make it more filling by adding chunks of avocado and roasted sweet potato. The great thing about kale salads is that they store well in the fridge for a few days and become even more flavourful.
I feature Vivapura's raw pecan butter in this salad dressing. Its stone ground and silky smooth.
Dressing 1/4 cup raw pecan butter 1 clove garlic, minced on a microplane 3 tablespoons water 3 tablespoons lemon juice 2 teaspoons olive oil 2 teaspoons maple syrup 1/8 teaspoon himalayan salt
Whisk all ingredients together in a bowl or jar.
Salad 1 bunch of kale, stemmed and chopped 1/2 teaspoon himalayan salt 1 small red pepper, diced small 3 tablespoons hemp seeds 3 tablespoons dried pomegranate seeds 1/4 cup pistachios or pecans.
Massage the chopped kale and salt together with your hands in a bowl until the kale is wilted.
Toss all ingredients together. Mix the dressing into the veggies. Serve.
Recipe by Chef Heather Pace, www.sweetlyraw.com